ISHIKAWA SUSHI & GRILL

Procedures for responding to vomiting and diarrheal events

Observe no rent procedure on bodily fluid cleanup.Corrective Actions: Ensure to maintain a bodily fluid cleanup kit with instructions and procedures on how to clean up.

Adequate hand washing facilities supplied and accessible

Observed no paper towels at the hand sink near the main entrance. Observed food debris in the basin of the hand sink near the ice machine.Corrective Actions: Ensure to provide paper towel towels at the hand sink near the main entrance. Ensure to only use the hand sink for hand washing.

Food separated and protected

Observed fish in the walk-in cooler, lacking proper protective cover. Observed chicken in the walk-in cooler, lacking proper protective cover.Corrective Actions: Ensure to provide protective covers on food items in the walk-in cooler to prevent any contamination exposure.

Food-contact surfaces: cleaned & sanitized

Observe no sanitizer solution bucket set up to disinfect food contact surfaces. Observed cutting board with deep cuts and gashes with black stains.Corrective Actions: Ensure to provide sanitizer solution buckets to properly disinfect food, con surfaces. ensure to resurface or replace cutting boards to make a smooth and easily cleanable surface.

Proper date marking and disposition

Observed various prepped food items in the walk-in cooler, lacking date marking.Corrective Actions: Ensure to date label all prepped food items with the preparation day and discard date.

Consumer advisory provided for raw / undercooked food

Observe no consumer advisory for undercooked food items.Corrective Actions: Ensure to provide a Asterix next to the under cooked food and a Consumer advisory for undercooked foods

Toxic substances properly identified, stored, used

Observed a unauthorized can of raid.Corrective Actions: Person in charge voluntarily removed can of raid from the facility.

Variance obtained specialized processing methods

Observe no variance and no way to test pH of sushi rice. Manager is not hot holding or using time as a public control.Corrective Actions: Person in charge voluntarily discarded sushi rice.

Approved thawing methods used

Observed pork, throwing at room temperature at the time of inspection.Corrective Actions: Ensure to use a proper thawing method of thawing under refrigeration under cool running water or thaw to cook.

Insects, rodents and animals not present

Observe no pest control logs at the time of inspection. Observed several insects in a sanitizer bucket underneath the sink.Corrective Actions: Ensure to contact a professional pest control to help prevent insect entries.

Contamination prevented during food preparation, storage and display

Observed hardshell eggs, stored above, ready to eat food items in the walk-in cooler.Corrective Actions: Ensure to store food items in the correct hierarchy of internal cooking temperature.

Wiping cloths; properly used and stored

Observed wiping cloths stored on food, preparation tables at the time of inspection.Corrective Actions: Ensure it's a store wiping cloths in a sanitizer solution bucket when not actively being used.

Single-use/single-serve articles; properly stored, used

Observed serving plates stored with the food, contact surface facing up.Corrective Actions: Ensure to store serving plates inverted with the food context surface, facing down to help prevent any contamination.

Non-food contact surfaces clean

Observed handles and doors of reaching coolers with food residue on the handles.Corrective Actions: Ensure to increase the cleaning frequency of the reaching coolers handles to maintain a clean surface to sight and touch.